This is chef Éloïse’s culinary venture, in which she puts a new spin on traditional kimbaps using produce from the Pays de Gex Aquaponic Farm. On the menu: smoked trout, seasonal vegetables and a puracha, soya and ginger sauce that’s full of character. An original recipe that takes us on a journey of discovery to a farm that’s not quite like any other!
In Versonnex, a farm that embraces its uniqueness
Just a few kilometres from the Swiss border, the Pays de Gex Aquaponic Farm has opted for a unique production method that combines fish farming with vegetable cultivation.
Set up by Hélène and Michel Peter, this farm in Versonnex is based on a principle that is as ingenious as it is natural: aquaponics.
But how does it work? The water from the trout rearing ponds, which is naturally rich in nutrients, is used to feed the plants. Thanks to the action of bacteria, the waste produced by the fish is converted into nutrients that the plants can absorb. The plants, in turn, help to purify the water, which can then be returned to the ponds.
A system that helps to reduce water consumption and, in the same location, produce trout and a wide variety of plants.
Fresh produce and expertise waiting to be discovered
At the Aquaponic Farm, the seasons dictate when crops are harvested, and the market stalls are restocked week by week.
Crisp salads, tomatoes, cucumbers, Swiss chard, aromatic herbs and other vegetables are served alongside trout reared on the premises, available fresh, smoked or prepared in a variety of gourmet dishes.
And the discoveries don’t stop there! The farm also makes its own chilli sauces, called Puracha, which add a spicy and original touch to dishes.
You can find all these products directly at the farm or at the markets in Gex and Divonne-les-Bains. A great opportunity to meet the producers and discover their expertise!
When Korean cuisine meets produce from the Gesse region
It is precisely this diversity that inspired chef Éloïse to create a new episode of the CLAP food podcast, produced in partnership with the Pays de Gex – Monts Jura Tourist Office.
His suggestion? Kimbap with smoked trout and seasonal vegetables, served with a puracha, soya and ginger sauce.
This Korean speciality, traditionally made with rice and various fillings rolled up in a sheet of nori seaweed, can be adapted to suit any taste.
In this Gessian version, the farm-smoked trout is paired with the crunch of cucumber and snow peas, the freshness of aromatic herbs and the mild flavour of Swiss chard. The dish is enhanced by a sauce combining ginger, soya sauce, honey, rice vinegar, sesame oil and puracha.
A lovely way to take your taste buds on a journey whilst showcasing local produce!
The recipe for smoked trout kimbap from the Pays de Gex
Ingredients for 4 people
- 300 g round grain rice
- Nori seaweed sheets
- A few flowers for decoration
For the filling:
- 100 g of smoked trout from the Ferme Aquaponique du Pays de Gex
- 1 cucumber
- 100 g snow peas
- 4 Swiss chard leaves
- 4 broccoli stalks
- A few sprigs of herbs, such as coriander or chervil
For the puracha, soya and ginger sauce:
- 1 tablespoon of soya sauce
- 1/2 level teaspoon of grated fresh ginger
- 1 tablespoon of honey
- 3 tablespoons of rice vinegar
- 3 tablespoons of toasted sesame oil
- A few drops of puracha sauce, to taste
Now it’s your turn to get cooking!
Fancy giving it a go? Listen to the full episode of the Cul de Poule podcast with chef Éloïse Monziès here:
Discover the Pays de Gex Aquaponic Farm
Route de Collex Bossy 01210 Versonnex
Thematics
